Green Curry Pork, known in Thailand as Gaeng Keow Wan Moo (แกงเขียวหวานหมู), is a traditional Thai curry made with tender slices of pork simmered in a rich coconut milk sauce infused with aromatic green curry paste, Thai herbs, and fresh vegetables. Famous for its creamy texture, vibrant green color, and harmonious blend of spicy, sweet, salty, and savory flavors, this comforting dish is a staple in Thai homes and restaurants.
While Green Curry Chicken is the most internationally recognized version, Green Curry Pork is equally popular in Thailand. The natural sweetness of pork complements the fragrant coconut milk and spicy green curry paste, creating a deliciously balanced meal. Thai eggplants, bamboo shoots, kaffir lime leaves, and Thai basil add freshness and texture, making every bite flavorful and satisfying.
Served with steamed jasmine rice, Green Curry Pork is perfect for family dinners, festive occasions, or anyone looking to enjoy an authentic taste of Thailand.
What Makes Green Curry Pork Special?
Green Curry Pork combines juicy pork with Thailand's famous green curry paste, made from fresh green chilies, lemongrass, galangal, garlic, shallots, coriander roots, kaffir lime zest, and aromatic spices. Coconut milk softens the heat while creating a silky, luxurious curry that perfectly coats the tender pork and vegetables.
Characteristics include:
- Tender slices of pork
- Rich and creamy coconut curry
- Vibrant green color
- Aromatic Thai herbs
- Mild to moderately spicy flavor
- Perfect balance of sweet, salty, spicy, and savory tastes
- Delicious served with steamed jasmine rice
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients
For the Curry
- 500 g pork loin or pork shoulder, thinly sliced
- 2 cups full-fat coconut milk
- 3 tablespoons Thai green curry paste
- 1 cup pork or chicken stock
- 1 cup Thai eggplants, quartered
- ½ cup bamboo shoots, sliced
- 6 kaffir lime leaves, torn
- 1 cup Thai basil leaves
- 2 red chilies, thinly sliced
Seasonings
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 teaspoon light soy sauce (optional)
Optional Garnishes
- Fresh Thai basil leaves
- Thinly sliced red chilies
- Shredded kaffir lime leaves
Kitchen Equipment
- Large saucepan or wok
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Step 1: Prepare the Ingredients
Slice the pork thinly for quick cooking.
Wash and quarter the Thai eggplants.
Slice the bamboo shoots.
Tear the kaffir lime leaves to release their fragrance.
Wash and dry the Thai basil leaves.
Step 2: Cook the Curry Paste
Heat a large saucepan over medium heat.
Add ½ cup coconut milk.
Cook for 2–3 minutes, stirring until the coconut milk begins to release its natural oils.
Add the green curry paste.
Cook for another 2–3 minutes, stirring continuously until fragrant.
Step 3: Cook the Pork
Add the sliced pork.
Stir until every piece is coated with the curry paste.
Cook for 4–5 minutes until the pork is lightly browned.
Step 4: Add the Coconut Milk
Pour in:
- Remaining coconut milk
- Pork or chicken stock
Bring the curry to a gentle simmer.
Do not boil vigorously, as this may cause the coconut milk to separate.
Step 5: Add the Vegetables
Add:
- Thai eggplants
- Bamboo shoots
- Kaffir lime leaves
Simmer for 10–12 minutes until the pork is fully cooked and the vegetables are tender while still holding their shape.
Step 6: Season the Curry
Add:
- Fish sauce
- Palm sugar
- Soy sauce (optional)
Taste and adjust:
- Add more fish sauce for a saltier flavor.
- Add more palm sugar for additional sweetness.
- Add more curry paste for extra spice.
Step 7: Finish with Thai Basil
Stir in:
- Thai basil leaves
- Sliced red chilies
Cook for 30–60 seconds, just until the basil wilts.
Remove the curry from the heat immediately.
Step 8: Serve
Ladle the Green Curry Pork into serving bowls.
Garnish with:
- Fresh Thai basil
- Thinly sliced red chilies
- Kaffir lime leaf strips
Serve hot with steamed jasmine rice.
Chef's Tips
- Pork loin is lean and cooks quickly, while pork shoulder offers a richer flavor and remains especially tender.
- Use authentic Thai green curry paste for the best results.
- Full-fat coconut milk creates the creamiest curry.
- Fresh Thai basil adds an unmistakable aroma.
- Simmer gently rather than boiling to keep the coconut milk smooth.
- This curry tastes even better the next day after the flavors have had time to develop.
Delicious Variations
Classic Green Curry Pork
- Pork loin
- Thai eggplants
- Bamboo shoots
- Thai basil
Green Curry Pork with Vegetables
Add:
- Bell peppers
- Baby corn
- Snow peas
- Zucchini
for additional color and texture.
Green Curry Pork Meatballs
Replace sliced pork with homemade pork meatballs for a hearty variation.
Seafood Green Curry
Replace the pork with:
- Shrimp
- Squid
- Fish fillets
- Mussels
for a lighter seafood version.
Vegetarian Green Curry
Replace the pork with:
- Firm tofu
- Mushrooms
- Eggplant
- Broccoli
Use vegetarian curry paste and substitute fish sauce with soy sauce or a vegetarian fish sauce alternative.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 30 g |
| Carbohydrates | 14 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 930 mg |
Nutrition values are approximate and may vary depending on the ingredients used.
Storage Tips
Refrigerator
Store leftover Green Curry Pork in an airtight container for up to 3 days.
The flavors continue to develop, making it even more delicious the next day.
Freezer
Freeze for up to 2 months in freezer-safe containers.
Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently over medium-low heat, stirring occasionally. Add a splash of coconut milk or stock if the curry becomes too thick.
Best Side Dishes
Green Curry Pork pairs wonderfully with:
- Steamed Jasmine Rice
- Coconut Rice
- Thai Roti
- Fresh Cucumber Salad
- Stir-Fried Morning Glory
- Thai Spring Rolls
- Green Papaya Salad (Som Tam)
- Thai Iced Tea
- Fresh Coconut Water
Frequently Asked Questions
What is the best cut of pork for Green Curry?
Pork loin is ideal for a lean and tender curry, while pork shoulder offers more richness and stays juicy during cooking.
Can I make this curry less spicy?
Yes. Reduce the amount of green curry paste or add extra coconut milk to mellow the heat.
Can I prepare Green Curry Pork in advance?
Absolutely. The flavors deepen after resting overnight, making leftovers especially flavorful.
What vegetables are traditionally used?
Thai eggplants, bamboo shoots, kaffir lime leaves, pea eggplants, and Thai basil are the traditional vegetables and herbs found in authentic Green Curry Pork.
Final Thoughts
Green Curry Pork (Gaeng Keow Wan Moo) is a delicious example of Thailand's rich culinary tradition, combining tender pork, creamy coconut milk, fragrant green curry paste, and fresh herbs into a perfectly balanced dish. The blend of spicy, sweet, savory, and aromatic flavors creates a comforting meal that is both elegant and satisfying. Served with steamed jasmine rice, this authentic Thai curry brings the vibrant taste of Thailand straight to your table and is sure to become a favorite for family dinners and special occasions.
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